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This indonesian allpurpose sauce is used as an accompaniment to many vegetable dishes, as a sauce for satays, or even as a dip for vegetables, in which case its consistency is thinner and it is called gado-gado.Ingredients:
2 cups roasted skinned, unsalted peanuts
1 cup water
1 onions chopped
1 small bulb garlic, peeled and flakes skinned
1" piece fresh ginger, peeled and finely chopped
1 tsp. sambal ulek (refer recipe given)
1 small raw mango, peeled, chopped and blended to a paste
2 lemons juice extracted
1 tbsp. soya sauce (light)Method:
- Crush peanuts coarsely.
- Blend all ingredients to a smooth paste in an electric blender.
- Pour mixture in a non-stick or heavy pan, bringing to a boil.
- Reduce heat, cover and simmer, stirring occasionally.
- Remove when sauce is thick enough to coat the back of a spoon.
- Use as required.
Making time: 15 minutes
Makes: 2 cups approx.
Shelflife: 2 weeks refrigerated
Indonesian Dishes Index
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